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First Cut Beef Brisket



A Beef Brisket is usually cut for retail sale into two parts, "First Cut" and "Front Cut."

Some people consider the part called "First Cut" better, because it is leaner than the "Front Cut" portion. The downside, however, is that as it has so little fat, it can cook up dry and without as much flavour as the "Front Cut."

Cooking Tips

Without the fat that the "Front Cut" has to keep it moist, "First Cut" should be braised or stewed.

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Also called:

Back Half; Flat Cut; Flat Half; Thin Cut

Comments

Beef Brisket

Beef Brisket Deckle-Off; Beef Brisket; First Cut Beef Brisket; Irish Spiced Beef

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Bon mots

"There are few decisive acts in cookery, each step contributes to the end result."

-- Claude Peyrot (French chef, author and owner of Le Vivarois in Paris.)

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